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36
Review and Comment

I made this using skim milk and the filling wouldn't thicken, I had to add some cornflour to fix. However the cake when cooked was very nice. Wondering if others use skim milk and had the same problem

REVIEWER: kazah

DATE: 20-04-2014 07:12:06

RATING:

Whipped this up with my daughter for our family get together bbq. Took another reviewer's advice and reduced the sugar, served with vanilla bean cream. Very yum and polished off by all in one sitting!

REVIEWER: wendyw29

DATE: 15-03-2014 17:12:50

RATING:

Like some other reviewers, my butterscotch mixture turned runny after adding an egg, but I assume that is okay, as the result was divine. As there is a lot of butterscotch, I took care to not use more than half the cake mixture at the base. Upon covering the top of the butterscotch layer with separate dollops of the remaining cake mixture and lightly swirling, some of the butterscotch was exposed, but really didn't take anything away from the result. The cake had such a light texture that previously I would have attributed to technique. I didn't use room-temperature eggs or butter - both came straight from the fridge - and as the recipe suggested I combined all the cake ingredients in a single step. I used an electric bowl cake mixer to do the job. A pleasure to make and devour! Thanks a million for sharing this one.

REVIEWER: LittleBee

DATE: 11-12-2013 11:38:02

RATING:

I found this recipe while looking for a cake (for my mum's birthday) that only took a few ingredients to make because I was running very low on flour. It seemed easy enough and with all the good reviews, I decided to give it a try. I ended up needing to make extra batter because I never had enough to cover the top of the butterscotch filling, I just halved the recipe and made the extra that was needed. I found that spreading the batter over the filling was a wee bit too fiddly. It had to be baked for an extra 10 minutes but that may be because I used extra batter. The recipe stated a moderate oven, I wasn't sure at all what temperature that was so baked the cake at 180&deg;C, which could also have led to it needing extra time. I followed another reviewers advice and let the filling cool down completely before spreading it over the bottom of the cake but once baked there was no gooey, butterscotch filling! Some parts of the cake at the bottom and a little in the middle were moister and sweeter than other parts, I guess this was the filling. Maybe it was the fact I used white sugar (had no brown) or maybe I made a mistake somewhere, i just don't know what happened. The cake, however, was demolished and I received plenty compliments. I did find it a bit too sweet and will reduce the sugar used the next time I make it. I sifted a mixture of icing sugar and cocoa over the top of the cake. I will not use the icing sugar again in case this is what made it too sweet. This cake would be nice with some warm, preferably home-made, custard. I'd make it again, if requested.

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